Non-Fat Butternut Squash Soup With Beans and Rice

Chef #569171's Note:

The original recipe came from Martha Rose Shulman's cookbook Provencal Light, a collection of southern France lowfat recipes. I modified it so that it has no fat, and added white beans to the recipe to complete the protein. This soup is slightly sweet and very tasty.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 8 cups

• 1 large onion, coarsely chopped
• 907.18-1360.77 g butternut squash, peeled and and diced
• 4 garlic cloves, peeled and minced
• 1892.0 ml water or 1892.0 ml chicken broth or 1892.0 ml vegetable broth
• 2 bay leaves
• 4.92 ml dried thyme
• 158.51 ml short-grain brown rice
• 236.59 ml dried great northern beans, soaked overnight
• salt and pepper
• 0.25 ml nutmeg
• 236.59 ml parsley, finely chopped (optional)

Directions:

1. Soak the Great Northern beans overnight. Drain and rinse.
2. Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. Turn down the heat and simmer for about one hour.
3. When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. You will probably need to do this in two batches.
4. Return the soup to the pot. Taste and season with salt and pepper and a dash of nutmeg. Heat through. Add the chopped parsley just before serving.